Begin by placing your 1½ lbs of beef in the freezer for 30–45 minutes; this will make it easier to slice. Once firm, remove and cut the beef into ¼-inch thick strips against the grain to ensure tenderness.

In a mixing bowl, whisk together ½ cup soy sauce, ¼ cup Worcestershire sauce, 3 tbsp honey, and 3 tbsp BBQ sauce. Next, add 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and ½ tsp cayenne pepper to this mixture. Optionally, incorporate red pepper flakes and 1 tsp liquid smoke.

Place the sliced beef strips into a ziplock bag or airtight container. Pour the marinade over the beef, ensuring it is coated thoroughly. Seal the bag or container and refrigerate for at least 8 hours, ideally overnight.

Using a dehydrator, set it to 160°F (70°C). Arrange the beef strips in a single layer. Dehydrate for about 4 to 6 hours, checking for doneness after 4 hours.

Once dehydrated, allow the jerky to cool completely on a wire rack to prevent moisture buildup. Store in an airtight container.